It's both strawberry and rhubarb season so naturally these two fruits pair beautifully for a delicious dessert. I kept the ingredients to a minimum for simplicity. Double ingredients if you're feeding a crowd. Yum.
2/3 cup cane sugar
2 Tbsp cornstarch(or 1 Tbsp arrowroot)
2 cups sliced fresh rhubarb
3 cups sliced strawberries
3/4 cup old fashion oats
1/3 cup packed brown sugar
1/4 cup vegan butter, melted
1/4 cup all-purpose flour
1. Preheat oven to 375°F. In a large bowl, combine cane sugar, arrowroot starch, rhubarb and strawberries; toss to coat. Spoon into an glass baking dish.
2. In a separate bowl, combine the oats, brown sugar, butter and flour stir until the mixture resembles coarse crumbs. Sprinkle over fruit allowing for an inch of space around edge of dish.
3. Bake at 375°F until crisp is bubbly and fruit is tender, approximately 45 minutes. Let sit 10 to 15 minutes before serving with non-dairy ice cream(optional)